Creamy Lemon Butter Beans with Spinach (15 Minutes)
A can of butter beans, a little cream cheese and a handful of spinach turn into something warm enough to call dinner. Add bread for the sauce. That is most of the plan.
These creamy lemon butter beans are from my cookbook, Eat Different. They sit in the “Heat and assemble” section: familiar shortcuts, a short ingredient list and a meal you can make without starting a whole kitchen project.
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The recipe · serves 2
Creamy Lemon Butter Beans with Spinach
From Eat Different by Alice Boone · Creamy Lemon Butter Beans in the book.
- Hands-on
- 7 min
- Total
- 15 min
- Serves
- 2
Times are estimates. Hands-on time is included in the total.
Tools: Saucepan, spoon
Texture and flavor: Soft and creamy. Warm. Lemon brightness is adjustable.
Ingredients
- 1 can butter beans (15 oz), drained and rinsed
- 1 tsp olive oil
- 1/4 cup water
- 1/3 cup cream cheese
- 2 cups baby spinach
- 2 tsp lemon juice
- 2 tbsp Parmesan
- 2 slices crusty bread, to serve
How to make it
- Warm the beans. Warm the olive oil, beans and water in a saucepan over medium-low heat for 3 minutes.
- Make the sauce. Stir in the cream cheese. Simmer gently for 3–4 minutes, stirring, until smooth and hot.
- Finish and serve. Add the spinach and stir until wilted. Finish with the lemon juice and Parmesan. Serve with the bread.
Make it work for you
Easier: Use pre-washed spinach.
Sensory swap: Use familiar white beans if butter beans are unfamiliar. If you want less lemon, start with a little and add more to your taste.
Storage: Refrigerate in a covered, shallow container within 2 hours, or within 1 hour above 90°F (32°C). Keep the refrigerator at 40°F (4°C) or below. Use within 3–4 days; reheat to 165°F (74°C).
Ingredients and allergens: Contains milk; the bread usually contains wheat. Check the labels of every product and substitute for your needs.
Why this is a useful pantry dinner
The beans are already cooked, so the saucepan is doing two jobs: heating them through and bringing the sauce together. Cream cheese melts into the water, Parmesan adds a savory finish, and the spinach goes in at the end.
There is no onion to chop or separate sauce to whisk. Put the bread out while the beans warm, and use pre-washed spinach if that removes a task.
A few butter bean questions
Can I use another white bean?
Yes. The book suggests white beans as the sensory swap. Use a drained and rinsed 15-ounce can of a familiar white bean, such as cannellini. The shape and bite will be different.
Do I need heavy cream?
No. This recipe uses cream cheese and a little water for the sauce. Heavy cream is not on the ingredient list.
What should I serve with it?
The recipe includes two slices of crusty bread for dipping. If crusty bread is not your texture, choose a familiar bread instead. The beans can also sit beside other foods you already like.
More food that fits your day
Find your next doable meal in Eat Different.
This is one of the 60 recipes in Eat Different, my cookbook for neurodivergent adults. Recipes are grouped by the energy they ask for, with familiar ingredients, easier options and sensory swaps. If this level of cooking fits today, start with “Heat and assemble.”
See the book and editions →Try another recipe from the book
Read about safe foods and changing food preferences.
Recipe source: Eat Different by Alice Boone, 68-page landscape edition, page 16. Food handling: USDA: Handling leftovers safely · USDA: Safe reheating.